It’s ironic that two very small vegetables were the primary motivators for this meal – red (bitter) eggplant and a green Thai eggplant. I discovered these gems on a Sunday excursion to the downtown (‘Asian’) Farmers’ Market. Purchased from two different merchants, only one of whom provided me with clues about the character of these fruits – eggplant is a fruit.
I must admit that after sampling their flavors in the raw, I took the path of least resistance – and made a sauce. Bitter fruits, yes, but they still possess familiar savory eggplant flavors and a similar (but tougher) texture. Sautéed or baked eggplant can be used in combination with, or in the place of, mushrooms as a savory anchor in tomato based preparations like Marinara sauce or ratatouille. I placed a mixture of bitter/red and Thai eggplant slices, and red onion slices in a baking dish. Dried Urfa Biber flakes, s&p, sliced black garlic, minced fresh garlic, evoo, champagne vinegar, a dash of LS soy, and drippings from the smoked birds were added to the baking dish.
Once done, more of the drippings were added to loosen the consistency. Then the sauce and steamed brown rice were gently blended. A drizzle of evoo and a sprinkle of salt topped off this course. The bitter and fruity notes of the eggplant were pleasantly muted while the brown rice added sweetness and texture.
The organic chicken breasts were partially smoked for 2 hours at 225°, vacuumed sealed in plastic bags, refrigerated overnight, cooked in a sous vide at 130° for 1.5 hours, then pan seared – skin side down – in avo. An incredibly moist result. The crispy skin accented the smoky, briny, and aromatic notes.
Young Brussel sprouts were deep fried [in peanut oil] at 400° F until tender. Then dressed with fish sauce – no bacon needed. A tip I picked up from the “Food Network.”
The salad was an excellent bridge for these divers portions. First, a base of naval orange slices for citrus and sweetness. Second, Asian pair was chopped and dressed with a vinaigrette (champagne vinegar, lemon juice, evoo, minced garlic, minced cilantro, and s&p) and served over the oranges. Boosting the acidity of these crispy semi-sweet pears with a vinaigrette and cilantro was on point. Although refreshing and delicious on its own, the salad was also a winning addition to any bite from the other courses – chicken breast, Brussel sprouts, rice/eggplant mix…
Lastly, the wine. The Domaine Zind-Humbrecht Pinot Gris was a bit dryer than I anticipated. The color and the palate revealed an oxidized character which masked the fruit – I will speak to the merchant. I switched to a non-descript Sau Blanc. Kicked myself later because I had 2015 Schloss Volrads and 2014 Chateau Montelena Rieslings in the bullpen.
Not since Lyon (March 2017) have I so looked forward to a meal prepared by my own hands – mise en place, process, plating, and presentation – check out the (30 second) red eggplant floret garnishes. lol. I was tired when the food hit the table, but not disappointed.
The Flavor Democracy 
My friends at Taylors Market exchanged the Zind-Humbrecht Pinot Gris. I must say the new bottle was a welcome improvement over the original. If you’ve ever eaten honey directly from the comb, then you’ll recognize the honey richness this wine possesses. Ripe McIntosh apples and raisins, and a hint of graham cracker were also present in the aroma and on the palate. The oxidized character was also noted in this bottle, but provided a muted complement.
There was an unnatural burning sensation on my tongue however. I suspect an unnecessary acid addition was made to this wine during production. In addition, I noticed a bit of carbonation when I first opened the bottle. Microcarbonation is technique used to acidify wine at or near the end of the production process. It was very likely unnecessary, and a proved to be a distraction that flawed an otherwise exceptional wine.
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